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SOLD OUT: Consumers are asking for it and winemakers are increasingly concerned about it. It seems that the question of how to reduce chemical inputs during winemaking might just be one of the biggest challenges facing the wine industry today. This seminar will discuss the best opportunities to reduce chemicals through proper management at all steps of the winemaking process, exploring the latest research on strategies – ranging from post-fermentation biocontrol, to fermentation management to pre-bottling treatment alcoholic – to understand a more sustainable approach to winemaking. The speakers are Anthony Silvano Ing Oenologue, Sam Harrop MW, Ann Dumont MSc and Anne Ortiz-Julien Ing.